Chicken Curry in a Hurry (Print Version)
Whip up a quick chicken curry with creamy sauce and fresh cilantro. Ready in under 35 minutes.
# Ingredients:
→ Main Ingredients
01 -
1 cup white rice
02 -
1 ½ tablespoons olive oil
03 -
1 small yellow onion, thinly sliced
04 -
2 teaspoons curry powder
05 -
½ cup plain yogurt
06 -
¾ cup heavy cream
07 -
½ teaspoon kosher salt
08 -
¼ teaspoon black pepper
09 -
1 14.5-ounce can diced tomatoes, drained
10 -
Meat from 1 rotisserie chicken, sliced or shredded
11 -
¼ cup fresh cilantro leaves, roughly chopped
# Instructions:
01 -
Cook the rice according to the package directions.
02 -
Heat the olive oil in a skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 7 minutes.
03 -
Sprinkle the curry powder over the onions and cook, stirring, for 1 minute.
04 -
Add the yogurt and cream to the skillet and simmer gently for 3 minutes. Stir in the kosher salt, black pepper, and diced tomatoes. Remove from heat.
05 -
Divide the cooked rice and shredded chicken among individual bowls. Spoon the sauce over the top and sprinkle with fresh cilantro.
# Notes:
01 -
To save time, use rotisserie chicken and store-bought naan for serving.